Pear Cranberry Crumble

Uhhh hi. Sorry about my (Kate’s) infrequency of posts lately! Gearing up for finals and trying not to die as my apartment actually falls apart around me (a story for another post. Teaser: A voodoo diorama may or may not be involved) have really annoyingly jeopardized my time.

But I’m here with some holiday-level goodness to make up for my scatterbrainz finals headspace.

Grad school makes for weird thinking, y’all.


Exhibit A: I’m legit fighting against a ridiculously strong belief that I need (NEED) a pair of $60 sweatpants. Because if they cost that much, that means that wearing them for a week straight still counts as getting dressed. Or something. Right?


Exhibit B: My sleeping brain takes a turn toward crazytown during the finals prep period. Like a few nights ago I had a dream that a tornado was chasing me around and every time we came to a safe place, it would shrink Alice in Wonderland style. This is really not that weird as far as finals nightmares go for me, though. Which is also disturbing in itself…


Exhibit C: Cookies are legitimate breakfast. Cheez-its are acceptable lunch. Oatmeal is SUCH a healthy dinner. And, when in doubt, make a toasted PB&J.


Exhibit D: I find it completely acceptable to purchase buckets of fountain Diet Coke (because it’s the best kind of DC) from my friendly neighborhood drive-thrus at all hours of the night. …okay. Actually this isn’t a product of grad school. That’s just truth.

Pear Cranberry Crumble

Makes one 8×8 dish


4 ripe but still firm pears (I used Anjou)
1 1/2 cups fresh cranberries
3 tbsp sugar
1/2 tsp cinnamon
sprinkle of lemon juice
1 1/3 cups flour
1 cup brown sugar, packed
1/3 cup sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1/2 cup oats
1 stick butter, room temp and cut into 1/2″ cubes


  1. Preheat oven to 350°F. Cut tops and bottoms off of your pears. Peel them, core them with a teaspoon, and dice into hearty chunks.
  2. Place pears and cranberries into 8×8 baking dish. Top with sugar, cinnamon, and lemon juice. Stir to distribute.
  3. In separate bowl, whisk together flour, sugars, cinnamon, nutmeg, salt, and oats together. With your hands, work the butter into the mixture. You want the butter to be well-incorporated with the mixture looking flaky.
  4. Add about 1/3 of the mixture to the fruit mixture and toss well to combine. Then top with the remainder.
  5. Bake for 40-45 minutes until top is golden brown, the juices are bubbly, and your house smells amazing. Try to let this cool for about 20 minutes before you dig in. Good luck with that.

Recipe adapted from Joy the Baker.


This crumble seriously tastes like December in your mouth. And you don’t even have to put any pumpkin OR eggnog in it!

Also, on a very unrelated note, happy happy happy happy HAPPY BIRTHDAY to The Roommate! This isn’t what I would have made you for your birthday. I’m keeping that a secret until you see it for yourself when you’re back in ATX. Sending so much love across the pond!!

Bake with love!


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